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So I started 2023 with a bang, on the side of my loaf that is. I have made about 5 loaves this year and all have proofing and kneading issues (and shaping). I even forgot the yeast in my steamed buns! My goal is to get better at timing (and organizing!) my sourdough bakes. What worked out for me last year or the year before doesn't seem to work out right now. With kids, everything is always changing as they get older (at least I don't have to move the crayons up to a higher shelf anymore). I have learned from every bake at least.

1)  100% Whole Wheat Loaf (120 gr thermophilic sd starter)

Using this whole wheat loaf recipe, substitute 120 gr of thermophilic sd (TH-SD) starter in place of 90 gr flas. Adjust the amount of added water to get 80% hydration of the dough.

This bake used my offshoot of Alan’s starter, a 80% hydration and all whole rye.  The levain was whole wheat and was stiff and sweet.  What is a bit different about this bake was that I used rye for the first time in a tangzhong, this one again has a 1:2 ratio of rye:milk.  I had a bag of sweet potatoes so decided to add mashed sweet potato to this dough.  Being still in Fort Lauderdale I do not have my Ankarsrum Assistent so fully hand mixed this dough.  

Today's bake:  Madras Curry, Almond & Raisin Loaf

Source:  Based on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry School

Note(s): Added Almonds & Durum Flour,  ^ Curry  to 1.3%, added Diastatic Malt, converted to small baguettes..

This bread is made from a 74% Bread Flour (KA), 25% of Organic Durum 100% Extract, and 1% Rye (Dark  Flour)

All baked on a baking steel.

This is my 2nd attempt making this bread and will definitely will be baking it again.

Alan’s starter is quite potent and still not getting much of a sour scent to it.  It is living in a ziplock bag in my fridge and I made the stiff sweet levain from it directly without any refreshing and the levain was ready in no time.  I think I’ll figure out how to bring some home and compare it to mine.  Alan if you read this, what is the hydration that you keep your starter?  It is certainly not 100%.

Recipe for 100% whole wheat lean loaf  (made in this 2000ml Pullman pan)

Clas, flas and TH-SD are types of sourdough (Type II) used with small amounts of dry instant yeast (DIY) to make bread (often in 4-5 hours).

Refer to the detailed instructions by rusbrot for

  Nothing like using fresh milled rye and green corn!  At the last moment I decided to add some 100% cherry juice in place of the some of the water and it really added a wonderful flavor to the overall bread.

I may have over proofed this one, but all in all it came out with a nice flavorful crust and open crumb. 

 It made for a great pastrami sandwich with melted muenster cheese.

Formula

We’re back down in Fort Lauderdale for 2.5 months and Alan was kind enough to share some of his starter with me, thank you Alan.  He also gave me some SAF gold and red IDY along with some whole rye.  Immediately I note how different his starter smells than mine.  Mine is fed 100% whole rye and has a much more sour smell.  This starter is fed KA AP I believe and is much less sour and a bit sweet smelling.

Today's bake: Pane di Farro

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s): Modified fermenting times, sprinkled bannetons with extracted wheat bran.

This bread is made from a 40% Organic Heirloom Red Fife Wheat-80% Extract, 25.45% of Bread Flour (KA), 23.03% Organic Farro (Emmer)-100% Extract, and 10.91% Organic Rye-100% Extract.